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Holiday recipe swap: Southwestern succotash with roasted green chile

Southwestern succotash, good any time of the year, makes a perfect side for roast turkey during the holidays.

MJ's Kitchen
Southwestern succotash, good any time of the year, makes a perfect side for roast turkey during the holidays.

I usually make this Southwestern succotash during the holidays as a side for roast turkey, but it is good any time of the year. It’s great with grilled chicken or baked chicken, as a side with pork, or when topped with a little bacon, makes a meal on its own.

Southwestern succotash with roasted green chile

1 Tbsp. olive oil
1 cup onion, chopped
1 cup sweet bell pepper, chopped (red, orange or yellow)
3 large garlic cloves, minced
1/2 tsp. dried thyme
1/4 tsp. salt
1/2 tsp. pepper
1 cup water
10 ounce package of frozen lima beans (or fresh lima beans)
1 cup frozen corn (or fresh corn cut from husk)
1/4 to 1/2 cup roasted, peeled and chopped green chile (The amount you use depends on heat of chile and how hot you want the succotash.)
1/4 cup cream
2 Tbsp. fresh cilantro, chopped

For the instructions and to read the original post, click on MJ’s Kitchen.

To participate in the Stir It Up! recipe swap, send your recipe and photo to: food@csps.com

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